The very happiest persons I have ever met with have been departing believers. The only people for whom I have felt any envy have been dying members of this very church, whose hands I have grasped in their passing away. Almost without exception I have seen in them holy delight and triumph. And in the exceptions to this exceeding joy I have seen deep peace, exhibited in a calm and deliberate readiness to enter into the presence of their God.

C.H. Spurgeon

CATEGORY	CUISINE	TAG	YIELD
Dairy, Eggs	Jewish		6	– 8

INGREDIENTS

1	lb	Hoop cheese
6		Egg yolks
4	tb	Butter
1	pn	Salt
1	pn	Sugar
1	ts	Baking powder
1/2	lb	Flour
2	tb	Bread crumbs
6		Egg whites; stiffly beaten
1/4	c	Bread crumbs; browned in butter
4	qt	Water.

INSTRUCTIONS

I have not made these for years, but found the recipe in Cooking With Love
and Paprika by Joseph Pasternak.
Drain the liquid from the hoop cheese and ut through a fine sieve. Mix it
with the egg yolks, butter, salt, sugar, baking powder, flour and bread
crumbs. Blend well, then fold in the stiffly beaten egg whites.
Bring 4 quarts water to a boil with 1 Tbsp. salt. Wet your hands and form
the dumpling dough into small balls, using about 1 Tbsp. for each. Drop the
balls into the boiling water. When they come to the surface they should be
done, but taste one to make sure. Remove them from the water with a slotted
spoon.
Have the browned bread crumbs ready in a heatproof dish. Roll the dumplings
in the dish to coat them thoroughly with crumbs, and keep warm/. Serve with
a side dish of sour cream, or as a dessert with sour cream, sugar and
cinnamon.
Posted to JEWISH-FOOD digest by Joan Callaway <joancallaway@mother.com> on
May 05, 1998

A Message from our Provider:

“God is unfeeling? Ha! Alongside him we’re as cold as stones”